摘要
本研究用反相高效液相色谱法同时测定了水果及果汁中的7种有机酸,用以磷酸调成 pH2.65的重蒸馏水浸提样品,置沸水浴中加热60min,过滤,μ-Bondapak C-18(3.9×150mm)为色谱柱,以磷酸调成 pH2.65的重蒸馏水为流动相,紫外214nm 检测。酒石酸、苹果酸、乳酸、乙酸、柠檬酸、琥珀酸、延胡索酸的保留时间分别为1.88min,2.33min,2.63min,3.00min,4.00min,4.63min 和5.00min。回收率各为96.2%～101.1%,97.4%～100.6%,90.1%～96.2%,82.3%～88.5%,96.4%～99.8%,89.0%～95.7%,94.7%～97.4%,检出限分别为2.5,5.0,4.0,2.0,4.0.6.0,1.0μg·L^(-1)。此外对一些实验因素的影响进行研究,并测定了数种水果及其果汁中各种有机酸的含量。
A reverse phase HPLC method for determination of seven organic acids has been devel- oped.The sample was extracted by pH 2.65 redistilled water(adjusted with 85% phosphoric acid),incu- bated in 80℃ water bath for 60min.Sepatation was achieved by the use of μ-Bondapack C-18 column(3.9 ×150mm),Redistilled water(pH2.65)as mobile phase,and was detected by UV detector at 214nm.The retention time of tartaric acid,malic acid,lactic acid,acetic acid,citric acid,succinic acid and fumaric acid were 1.88,2.38,2.63,3.00,4.00,4.63,5.00min respectively.Detection limit were 2.5,5.0,4.0, 2.0,4.0,6.0,1.0μg·L^(-1)and recoverises were 96.2%～101%,97.4%～100.6%,90.1～96.2%, 82.3%～88.5%,96.4%～99.8%,89.0%～95.7%,94.7～97.4%,respectively.In addition,several factors which influence the determination and the contents of organic acid in fruits and juices were also studied.
